feed me vega
Recipe: fennel with burrata & pomegranate
This is such an easy salad! Fennel, burrata and pomegranate pair wonderfully together. Perfect for one of those hot summer days when all you feel like is something light and refreshing. A glass of crémant on the side: pure enjoyment! For those who love them, add broad beans; you can also leave them out if you don’t like them.
door Selisa Moorlag
How to make a salad with fennel, burrata & pomegranate
- Take the burrata out of the fridge and let it come to room temperature. Bring a pan of salted water to the boil and add the broad beans. Boil them for 2 minutes, drain them and plunge them into a bowl of cold water. Remove the broad beans from their pods (double-podding makes such a difference!) and set aside.
- Use a vegetable peeler to shave the fennel into broad ribbons, directly into a bowl of cold water; leave for 45 minutes – the fennel will become wonderfully crisp. (If you try to use it straight away, it will go limp, which isn’t ideal.)
- Just before assembling the salad, whisk the orange zest, juice, olive oil and sea salt flakes together. Drain the fennel slices well and place them in a large bowl with the broad beans.
- Pour over two-thirds of the dressing and gently mix with your hands to coat everything evenly. Then carefully transfer everything to a serving platter, place the burrata on top and sprinkle with the pomegranate seeds. Cut the burrata into quarters (a little like you would a baked potato) and pour over the remaining dressing. Serve immediately.
Title: The Green Cookbook
Author: Rukmini Iyer
Price: €20
Publisher: Becht
In The Green Cookbook, you’ll find delicious vegetarian and vegan dishes for every day of the week. From recipes with a preparation time of 15 to 30 minutes to little dishes to share and meals for the whole family. Think miso butter noodles with tomato and spring onion or crispy fried ravioli with dip.
Also read:
